ITMU SINGLE 17 JULY.pptx

1. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

2. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Continuously serving for the prosperity of seed spices growers and stake holders

3. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices From Director’s desk--- Welcome and Greetings ! Seed Spices are annual herbs, whose dried seed and fruits are used as spices. They are nature’s gift to humankind which impart flavour to our food along with preservative and medicinal values. There are about 20 seed spices grown in India. The most prominent among them are cumin, coriander, fennel, fenugreek, ajwain, dill, nigella, celery, anise and caraway. Besides development of high yielding quality varieties work on various aspects of seed spice production, plant protection, post harvesting, processing technology and effective transfer of technology to the beneficiaries is our prime aim. I admire presenting the sequential document about the steady development of the ICAR-NRCSS through ITMU. We in the short time span have developed 21 varieties of 10 seed spice crops. Mitigating wilt and blight diseases in cumin and stem gall in coriander has been our priority. Modules of efficient agronomic practices has been standardized for all the crops. Research work have also gained momentum in Plant Pathology, Plant Physiology, Soil Science and Entomology. Research on protected cultivation and organic farming and promotion of Good Agricultural Practices (GAP) have also progressed steadily. The research on minimising storage losses and post harvest technology of the seed spices through value addition has also been our priority. Various PGPRs and bio-control agents have been developed and tested at our research farm and farmers fields which has received pronounced acceptance. This National Centre has considerably expanded its research ambit by initiating collaboration with a number of research institutions, universities, KVKs and NGOs. The Research Centre has also opened up its web portals and advisories to farmers and stake holders on seed spices. We have also started Farm Consultancy Service to effectively transfer the technologies developed by us. I feel elated by putting forth this document for your information and use. I welcome your visit to our web site and suggestions if any, shall be highly appreciated.

4. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices The Director’s desk--- I admire presenting the sequential document about the steady development of the ICAR-NRCSS through ITMU. We in the short time span have developed 21 varieties of 10 seed spice crops. Mitigating wilt and blight diseases in cumin and stem gall in coriander has been our priority. Modules of efficient agronomic practices has been standardized for all the crops. Research work have also gained momentum in Plant Pathology, Plant Physiology, Soil Science and Entomology. Research on protected cultivation and organic farming and promotion of Good Agricultural Practices (GAP) have also progressed steadily. The research on minimising storage losses and post harvest technology of the seed spices through value addition has also been our priority. Various PGPRs and bio-control agents have been developed and tested at our research farm and farmers fields which has received pronounced acceptance. This National Centre has considerably expanded its research ambit by initiating collaboration with a number of research institutions, universities, KVKs and NGOs. The Research Centre has also opened up its web portals and advisories to farmers and stake holders on seed spices. We have also started Farm Consultancy Service to effectively transfer the technologies developed by us. I feel elated by putting forth this document for your information and use. I welcome your visit to our web site and suggestions if any, shall be highly appreciated. Welcome and Greetings ! Seed Spices are annual herbs, whose dried seed and fruits are used as spices. They are nature’s gift to humankind which impart flavour to our food along with preservative and medicinal values. There are about 20 seed spices grown in India. The most prominent among them are cumin, coriander, fennel, fenugreek, ajwain, dill, nigella, celery, anise and caraway. Besides development of high yielding quality varieties work on various aspects of seed spice production, plant protection, post harvesting, processing technology and effective transfer of technology to the beneficiaries is our prime aim.

5. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Varieties: Dr. G. Lal, Dr. S. S. Meena, Dr. R. S. Meena Crop production technologies: Dr. G. Lal, Dr. R.Singh & Dr. S. S. Meena Crop protection & diseases management : Dr. Y. K. Sharma & Dr. R. D. Meena Bio control agents and biofertilizers: Dr. K. Kant & Dr .B. K. Mishra Insect pests & botanicals: Dr. Krishna Kant & Dr. N. K. Meena Value added products & post harvest technologies : Dr. G. Lal & Dr. S. N. Saxena Transfer of technology, seminars/work shop/kisan mela etc.: Dr. G. Lal, Dr. P. N. Dubey, Dr. S. S. Meena, Dr. B. K. Mishra Dr. N. K. Meena, Mr. M. K. Vishal & Mr. M. A. Khan Biotechnology informations: Dr. Sharda Choudhary & Dr. A. K. Verma Acknowledgement: Information and photographs provided by scientists, technical officers and other staff members of ICAR-NRCSS are hereby duly acknowledged. Compiled & edited by: Dr. G. Lal, P. N. Dubey, Dr. B. K. Mishra and Dr. Sushil Kumar Barolia Copyright: ICAR- NRCSS,Ajmer , 2018 Contributors

7. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Varieties developed

8. NRCSS Ajmer Corianderr-1 variety was developed through mass selection. This is a variety from late maturity group, suitable for leaves as well as seeds production grows well under irrigated condition and average yield 12 to 12.5 q seeds per hectare. The plants are tall and erect, seeds are medium in size, round in shape and suitable for export purpose. The plants are resistant to stem gall and tolerant to powdery mildew. This variety is also suitable for green leaves during off-season. Good aroma and essential oil content 0.52 0.56%. ICAR-National Research Centre on Seed Spices Ajmer (Rajasthan) ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified

9. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified NRCSS Ajmer Coriander-2 variety was developed through recurrent selection. It is a variety suitable for leaves and seeds production, performs well under irrigation, essential oil content up to 0.50-0.60% and average yield 12-13 q seeds per hectare. The plants are semi erect, seeds are medium in size, seed shape oval and suitable for export purpose. The plants are resistant to stem gall and have tolerance to powdery mildew. This variety is suitable for cultivation for green leaves during off-season also. Institute Technology Management Unit, ICAR-NRC on Seed Spices

10. NRCSS Ajmer Fenugreek-1 variety was developed through pure line selection. The seed are bold and moderately bigger in size. The crop take 137-140 days to mature with an average seed yield of 27– 28 q/ha. Green leaf yield ~7600 kg/ha from three cuttings. It is less bitter in taste thus suitable for chewing. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

11. NRCSS Ajmer Fenugreek-2 variety was developed through pure line selection from local germplasm at NRCSS, Ajmer. The variety is medium in height with broad leaves, slightly more bitter in taste. The seeds are smaller in size. Number of seeds per pod ranges from 16-18. The crop takes 138-142 days to mature and gives average seed yield of 18-18.5q/ha. The crop can be exclusively grown for green leaves production with leaf yield of ~72q/ha from 3 cuttings. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

12. NRCSS Ajmer Fenugreek-3 variety was also developed through pure line selection. The seeds are bold and large. The crop take 137-140 days to mature with an average seed yield of 13-14 q/ha. Quality profile shows the presence of 1.79 % diosgenin and 0.97 % 4-hydroxyisoleucine content in seeds which enhances its medicinal quality for use in controlling diabetes. Moderately resistant to powdery mildew and root rot. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

13. NRCSS Ajmer Fenugreek-4 variety was also developed through pure line selection. The seed are bold and large. The crop take 122-130 days to mature showing earliness, gives an average seed yield of 18.0-19.0 q/ha. Seeds contain 1.74 % diosgenin and 0.94% 4-hydroxyisoleucine in seeds. Moderate resistant to powdery mildew and root rot and usable as corrective measure for diabetics. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

14. NRCSS Ajmer Fenugreek-5 variety was developed through pure line selection method. The seed are bold and bigger in size. The crop take 106-141 days to mature with an average seed yield of 17-18 q/ha. Seeds of Agf-5 showed higher antioxidant properties (66.4mg BHTg-1 seeds). Moderately resistant to powdery mildew and Alternaria blight. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

15. NRCSS Ajmer Fennel-1variety was derived through mass selection method. The variety developed at NRCSS, Ajmer is suitable, both for early sowing as well as in rabi season. The plants are erect and tall, bearing large sized umbels. Produces average yield of 19-20 q/ha during rabi season and 25.1 q/ha when grown as an early crop. This variety has tolerance to Ramularia and Alternaria blight. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

16. NRCSS Ajmer Fennel-2 variety was developed through recurrent selection. The variety developed at NRCSS, Ajmer is suitable both for early sowing as well as in rabi season. The plants are erect and tall, bearing large size umbels. Produces average yield of 17-18 q/ha during rabi season. The seeds contain 1.9 % essential oil and 57.5% anethole & estragol combined. This variety has tolerance to Ramularia and Alternaria blight. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

17. NRCSS Ajmer Dill-1 variety was developed through selection from European type of dill which grows to a height of 134-138 cm and takes about 142 days to reach seed maturity. The leaves are dark green in colour with good herbal quality. It is susceptible to powdery mildew but possesses field resistance to blight. The variety contain about ~3.5 % essential oil which makes it suitable for export. The average seed yield of 14.0 q/ha can be obtained under irrigated conditions. This variety has been identified for release under AICRP Spices. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

18. NRCSS Ajmer Dill -2 variety was developed through selection is an Indian dill type of variety, grows to a height of 90 cm and is suitable for cultivation under both irrigated and rain fed conditions. This variety is suitable for early cultivation as well as during rabi season. It takes about 135 days to attain complete maturity. The seeds are bold and dark brown in colour. The seeds are compact and contain about 3% essential oil. Average yield under irrigated conditions is14-15 q and 5-6 q/ha under rain fed conditions. This variety has been identified for release under AICRP Spices. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

19. NRCSS Ajmer Nigella-1 variety has been developed through mass selection method from local collections. It is suitable for cultivation under irrigated conditions of semi-arid region. The plants are ~32 cm in height. The variety takes ~135 days to reach seed maturity and has resistance to root rot. The ovary is pentamerous and each capsule contains 65 seeds. The average seed yield obtained is 8-8.5 q/ha. The seeds of this variety contain about 0.7% of essential oil. This variety has been identified for release under AICRP Spices. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

20. NRCSS Ajmer Nigella-20 variety was developed through mass selection method. This variety matures in 140-150 days. It is suitable for all parts of Rajasthan. Average yield of this nigella variety is 10-12 q/ha. Suitable sowing time determined is 15-30 October. This variety contains ~28% total oil and 0.7% essential oil. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

21. NRCSS Ajmer Ajwain-1 variety was developed through selection method is suitable for cultivation both under irrigated and rain fed conditions. High yield potential with an average yield of about 14-15 q/ha under irrigated condition and 5-6 q/ha under rainfed condition. The seeds yield 3.4% of essential oil on hydro distillation. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

22. NRCSS Ajmer Ajwain-2 variety was developed through selection from local germplasm bearing earliness trait and matures in 147 days. It is suitable for cultivation both under irrigated as well as rain fed condition. The average height of plant is 75-80 cm and bears average number of 180-185 umbels/plant. It gives an average yield of about 12.0-13.0 q/ha under irrigated condition and 5.0-6.0 q/ha under rain fed condition. The variety is resistant to powdery mildew. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

23. NRCSS Ajmer Ajwain-93 variety was developed through mass selection method. It matures in 120-130 days. It is suitable for all parts of Rajasthan. Average yield of this ajwain variety is 10-12 q/ha. Suitable time of its sowing in rabi season is first week of October and last week of July to mid August for kharif season. This variety possesses ~3% essential oil in its seeds. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

24. NRCSS Ajmer Anise-1 variety was developed through selection method. It matures in 170-180 days is suitable for cultivation in all parts of Rajasthan. Average yield of this anise variety is 6-8 q/ha. Suitable sowing time is 15-30 October. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

25. NRCSS Ajmer Celery-1 variety was developed through selection from Punjab Local at NRCSS, Ajmer. The variety is suitable for cultivation in semi-arid regions under irrigated conditions. It produces an average yield of 8 q/ha with potential yield of 12 q/ha. The variety has ~ 2% essential oil in the seeds. The variety has been identified for release under AICRP Spices. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

26. NRCSS Ajmer Celery-2 variety was developed through selection at NRCSS, Ajmer. The variety is suitable for cultivation in semi-arid regions under irrigated conditions. Seedlings of the variety can be transplanted at 40-45 days after growing in Nursery. The A-Cel-2 variety has average seed yield of 8-9 q/ha with 6-7 % essential oil content in seeds. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

27. NRCSS Ajmer caraway-1 variety was developed in 2005. The average yield of this variety under agro-climatic set up at Ajmer is 4-6q/h. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

28. NRCSS Ajmer AGCr-1 variety was developed through recurrent selection. It is developed basically for leaves, well grown under shade net during summer (off season), essential oil content up to 0.5 % and average leaf yield 74.3 q/hectare. The plants are tall & erect, seeds are medium in size, oval in shape and suitable for export purpose. The plants are resistant to stem gall and shows tolerance to powdery mildew. It has provided better profits to the growers through sale of green leaves during off-season and harvest of seeds at the end of cropping season. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

29. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Unique mutants of fennel from mutation breeding Fennel is an important aromatic and medicinal herb having narrow genetic variability for agronomically important traits such as dwarfness, early maturing, synchronous flowering etc. in the available gene pool. Mutagenesis involving ionizing radiations have been extensively used for development of genetic and breeding resources with novel characteristics. Gamma rays have been used to induce genetic variability in fennel crop. The irradiation had significant effect on induction of chlorophyll mutants in M2 generation. Maximum number of mutants were identified at 225 Gy followed by 200 Gy. The mutants varied in different morphological characters which are generally absent in available germplasm. Many of the hitherto indentified mutants exhibited yield superiority over the parent. The identified variants would be further evaluated for their superiority and the breeding nature in M5 generation to ascertain the nature of mutation.

30. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Crop production Technologies Crop production Technologies Hi-tech horticulture & Precision farming

31. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Crop production Technologies

32. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Filter unit for drip fertigation (Screen filter, gravel filter and disc filter) Control panel for automated drip fertigation (Connected to fertilizer and water tank) Hi-tech horticulture & precision farming

33. Raised beds (75cm) fertigation in fenugreek Raised bed (150cm) fertigation in fenugreek Raised beds (75cm) fertigation in coriander Raised bed (150cm) fertigation in fennel ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Sowing of seed spices on raised beds ( 150cm wide) by bed planter Cumin on raised bed (150cm) coupled with drip fertigation

34. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Coriander on raised beds at farmers field Coriander on raised beds (150cm wide) coupled with 2 row drip fertigation Raised bed planter ( 75 cm wide beds) Sowing of seed spices with raised bed planter Dill on raised beds (75 cm wide) coupled with one row drip fertigation Fennel on raised beds (75 cm wide) coupled with single row drip fertigation

35. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Bitter gourd and fenugreek on two tier system Bitter gourd on two tier system Plain gourd on bower and fenugreek in two tier system Ridge gourd on bower and fenugreek in two tier system Aerial view of two tier system

36. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Kassuri methi dried in open condition (loss of colour) Machine cutting of kassuri methi at farmers field Dried kasuri methi Walk in tunnel type solar dryer for kasuri methi Plastic sheet covered high tunnel for drying Nagauri methi Kassuri methi at farmers field in Mundawa, Nagaur, Rajasthan

37. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Seedling raised in pro trays (no root damage in uprooting) Seedling of fennel ready for transplanting Nursery of fennel, celery, dill and anise raised in protrays, soil less media and soil Nursery on soil Nursery on protrays

38. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices 60 days old nursery of seed spices (Celery, ajwain, dill and fennel) in pro trays 60 days old nursery of seed spices (Celery, Ajawain, dill, fennel in soil) Plastic sheet covered walk in tunnel in dill Protected cultivation of fenugreek and coriander under walk in tunnels and vertical plastic walls Transplanted and direct seed sown celery Transplanted fennel 75 cm

39. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Ajawain transplanted with mulch and drip fertigation Transplanted celery with mulch under drip fertigation Transplanted celery Transplanted fennel with mulch under drip fertigation Transplanted fennel 150 cm Transplanted fennel 150 cm

40. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Coriander during off season on broad bed with drip fertigation at farmers field Off season cultivation of coriander under shade net covered walk in tunnels ( Effect of different colour shade nets) Drip fertigation in seed spices Transplanting of fennel on raised beds (75 cm wide) coupled with drip fertigation Transplanting of fennel, celery with mulch on raised beds Transplanted fennel with mulch under drip fertigation

41. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Transplanted fennel 150 cm Transplanted fennel 75 cm Transplanted and direct seed sown celery Fenugreek under Plastic sheet covered walk in tunnel Plastic sheet covered walk in tunnel for fenugreek Fenugreek and coriander under walk in tunnels and vertical plastic wall

42. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Ber with nigella Ber with spinach Ber with sesame Ber with cluster bean Ber with ajwain Ber with fennel Resource optimisation through inter cropping

43. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Ber with green gram Ber with cowpea Aonla with fenugreek Aonla with coriander Aonla with dill Aonla with ajwain

44. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Aonla with cowpea Aonla with black gram Aonla with round gourd Aonla with sesame Guava with ajwain Guava with anise

45. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Aonla with black gram Aonla with cowpea Aonla with sesame Aonla with round gourd

46. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Pomegranate with ajwain Pomegranate with anise Pomegranate with cucumber Guava with ajwain Guava with anise Dill with fenugreek

47. New bacterium bacillus aerophilus (king’s b-15/ cor-20) for enhancing coriander growth and yield Rhizobacterial isolates Bacillus aerophilus (King’s B-15/ Cor-20) was found effective for enhancing the coriander plant growth attributes as well as seed yield. There was significant effect of PGPR treatment on coriander crop yield and highest yield was found with Bacillus aerophilus (1374.5 kg/ha) and lowest yield was observed with control. ICAR-National Research Centre on Seed Spices Ajmer (Rajasthan) ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Resource optimisation through bio fertilizers

48. Talc based PGPR bio-formulation A talc based bacterial formulation has been developed for enhanced survival and effective application of Plant Growth Promoting Rhizobacteria (PGPR) on coriander seeds as well as soil application in seed spices crop field. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Pseudomonas

49. Phosphate solubilizing bacteria (Bacillus subtilis) PSB isolate from fennel rhizosphere (Bacillus subtilis NRCSS-1) effective in significantly increasing plant growth attributes (root and shoot biomass) and availability of phosphorus to crop plants. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

50. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Crop Protection Technologies

51. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Aphids Jassid Thrips White Fly Seed Borer Capsule Borer Insects of seed spices

52. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Pollinators of seed spices Honey Bee ( Apis dorsata) Honey Bee ( Apis florea) Honey Bee ( Apis mellifera) Xylocopa spp. Lepidopteran fly Dipteran fly

53. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Chrysoperla carnea Coccinella larvae Coccinella Adult Mummified Aphids Aphidius sp. Orius sp. Natural Enemies of insect pests of seed spices

54. Management of storage pests , microbial population and quality parameters through modified atmospheric packaging (MAP) MAP with gases (N2,O2,CO2) alone or in combination used for packaging seed spices for management of cigarette beetle. All gases caused complete mortality of beetle both at room temperature and controlled environment. Total and essential oil content was found to be intact and lowest microbial count (fungus and bacteria) was observed in seed spice crops. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

55. Management of seed wasp Systole albipennis (Walker) in coriander Chalcid wasp Systole albipennis is an important quarantine pest of seed spice crops. Agronomical intervention such as early sowing as well as intercropping with dill reduced pest infestation. Soil application of Chlothianidin @ 0.5 a.i. kg/ha during sowing showed maximum protection and also showed no residue in seed at harvest. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

56. Allyl iso thiocyanate for botanical management of insect-pests Allyl iso thio cyanate extracted from mustard seeds. It does not affect on naturally occurring parasitoides and predators. No residual toxicity on plant/crop and its products. No contact toxicity to human being, low cost of treatments, shelf life 1 year, suitable for organic farming. Application of 1.0 to 2.0 % helps in management of different insect pests ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Aphid infestation Allyl isothio cyanate Botanical s and bio-pesticides

57. Pongamia spp. seeds sulphur extract for botanical management of insect-pests Extracted from Pongamia spp. plant seeds (Karanj), having no residual toxicity on plant/crop and its products. No effect on naturally occurring parasitoides and predators and no contact toxicity to human. Low cost treatments, shelf life 1 year, suitable for organic farming. Application of 1.0 to 2.0 % helps in management of different insect pests . ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Aphid infestation Pongamia spp. seed sulphur extract

58. Insecticide soap for control of insect-pests Developed from neem and other potential insecticide oils through cold process technology. It provides superior control on aphid population as compared to other treatments and also eco-friendly. Application of 10.0 to 15.0ml./lit. helps in management of different insect pests. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Insecticide soap cake Insecticide soap cake Liquid insecticide soap

59. Entomopathogens consortia for control of insect pests A mixed fungal formulation of entomopathogens consisting of Verticillium lecanii, Beauvaria bassiana and Metarhizium anisopliae has been developed which is effective for wide range of insect pests of crops. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

60. Botanical adjuvant for efficacy enhancement of insecticides. Adjuvant has been developed from the leaves of Dalbergia sissoo, seeds of Sapindus mucorasai and Cyamopsis tetragonalobus. It provided higher efficacy in terms of insecticidal value, when mixed with chemical insecticides/botanicals than sole application. Adjuvant was tested on coriander, cumin and fennel against aphids by mixing with synthetic insecticides and botanical neem oil @ 2.0 % V/V basis. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Courtesy ITMU, ICAR-NRC on Seed Spices

61. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Development of eco-friendly non chemical botanical products Capparis decidua (Kareel ) plant extract Fresh Capparis decidua plant material was collected from the nearby farmer’s field at Dang, Ajmer (Rajasthan). Plants were chopped into small pieces and then washed thoroughly with running water in order to get rid of dirt, insects and planktons. 1 kg plant material with 200 ml distilled water was ground in an electric mixture to obtain the plant extract. The extract was filtered through muslin cloth by squeezing. Kareel extract was preserved at 200C in well cleaned laboratory glass bottles. The kareel extract (10ml/lit.) was sprayed on coriander, which reduced 67.0 percent aphid population under field conditions. Capparis decidua Capparis decidua extract plant extract

62. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Citrullus colocynthis fruits Citrullus colocynthis fruit extract Citrullus colocynthis (Tumba) fruit extract Fresh tumba (Citrullus colocynthis) fruits were collected from the farmer’s field at Dhawa, Jaisalmer (Rajasthan). Fruits were washed thoroughly with running water in order to get rid of dirt, insects and planktons. Pulp with seeds was extracted in a glass jar. 100 gm tumba fruit pulp and 30 ml distilled water was ground in an electric mixture to obtained fruit extract. The extract was filtered through muslin cloth by squeezing. The tumba fruit extract was obtained and preserved at 200C in glass bottles. This tumba fruit extract (10ml/lit.) was sprayed on coriander, which reduced 62.0% aphid population under field conditions.

63. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Fusarium wilt of cumin is caused by Fusarium oxysporum f. sp. cumini. Infected plants show peculiar symptoms of dropping of tips and leaves, leading to mortality of the entire plant. For effective control of this disease prophylactic spray of suitable fungicides, crop rotation, twenty days soil solarization, application of Trichoderma and use of neem cake are helpful in checking spread of this disease. Alternaria blight iscaused by Alternria burnsii, the affected cumin plants show minute brownish necrotic spots, which later turns blackish. Mostly diseased plants fail to produce seeds else produce become weaker seeds. Application of scientific cultural practices and prophylactic spray of mancozeb 0.2%, or propiconazole 0.1% with 15 days interval can reduce the disease intensity. Fusarium wilt of cumin Alternaria blight Diseases of seed spices

64. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Powdery mildew of coriander is caused by Erysiphe polygoni. It appears as small, white circular patches on young parts of stems and leaves which increase in size and coalesce to cover extensive areas on leaf surface. To control this disease, dusting of sulphur dust @ 20-25 kg/ha should be done at the time of disease appearance. Spraying of wettable sulphur 0.25% or karathane 0.05% can also control this disease. Stem gall of coriander is caused by a Protomyces macrosporus. Galls appear on the leaves and stems of affected plants. Round shape of coriander seeds are usually changed to oval shape due to the disease. To control the disease, sowing should be done after treating the seeds with 4 g Thiram and 2 g Bavistin/kg. Spray of 0.1% solution of Carbendazim at an interval of 15 days till the disease is completely controlled is recommended. Powdery mildew of coriander Stem gall of coriander

65. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Fenugreek powdery mildew is caused by Erysiphe polygoni which appears usually in later stage of crop and becomes serious during pod formation. White powdery patches appear on the lower and upper surface of leaves and other parts of plant. Treatment with 300 mesh sulphur dust @ 25 kg/ha controls this disease. Spraying of wettable sulphur or dinocap (Kerathane/Thiowet) @ 20-25 g per 10 l of water at the initial stage controls the disease. Downy Mildew of fenugreek is caused by Peronospora trigonellae usually during February and March. Yellow patches on the upper surface of leaves and white cottony mycelium on the lower surface of leaves appear in the infected plants. This disease can be controlled by spraying of 0.1% solution of metalaxyl or 0.2% solution or difoltan or any other copper fungicide. Fenugreek blight is caused by Alternria alternata. Affected plants show minute brownish necrotic spots on leaves which later turn blackish. Application of scientific cultural practices and prophylactic spray of mancozeb 0.2% or propiconazole 0.1% with 15 days interval can reduce the disease intensity Downy mildew Powdery mildew Fenugreek blight

66. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Ramularia Blight of fennel: At the beginning of this disease small ashy spots are observed on the leaves. These spots get enlarged and turn into brown colour. In case of severe attack whole plant turns to brown colour, resulting in drying up of plant or branches. At the initial stage spraying of 0.2 % solution of Dithane-M-45 (mancozeb) or Dithane-Z-78 is effective to control this disease. Subsequently, 2-3 sprayings should be done at an interval of 10 to 15 days on need basis. Gummosis (sugary secretion ): It is a physiological disorder, due to which flowers secrete sugary substance which spreads on flower parts, stem etc, attracting fungus and mould from outside causing black and gummy appearance. Which affects quality and production of crop. This phenomenon is observed usually in those plots which have been highly manured and irrigated, heavy dewfall and cold condition. For the control of this disorder, irrigation and manuring should be reduced or stopped for some period. Spraying of 0.03% solution of Dimethoate or 0.05 % solution of phosphamidone controls the situation. Ramularia blight of fennel Gumosis of fennel

67. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Value added products and post harvest management

68. Dill RTS -A soft drink prepared from dill seed extract, have higher nutritional value over the synthetic carburized drinks, possessing soothing aonla juice and vitamin C. The ready to serve drink provides the benefits like appetizer, improving digestion, stomach ache, hiccups etc. Dill RTS has 3 months shelf life when stored at normal room temperature. Dill Squash -Is a soft concentrate (syrup) prepared from dill seed extract using sugar syrup, aonla juice and vitamin C. The Squash provides the benefit to prepare RTS of desired concentration with 3-4 times dilution with water. The squash has all the in built properties similar to RTS. Dill squash has extra storage shelf life which is 6 months, which makes it more suitable for long term consumption. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

69. Fennel RTS: - A soft drink prepared from fennel seed extract, have higher nutritional value over the synthetic carburized drinks, possessing soothing aonla juice and vitamin C. Essential oils present in fennel gives it pleasant aroma and mouth freshening taste. The drink improves digestion, it is stomachic, carminative, stimulant and appetizer. Fennel RTS can be served till 3 months after preparation without any harmful effects in either taste or nutritional quality. Fennel Squash: - It is a concentrate prepared from fennel seed extract and other ingredients. Fennel squash has been prepared to obtain consumer availability of fennel for consumption through out the year. The fennel squash is mixed with a certain amount of water or carbonated water before drinking. As a drink mixer, it may be combined with an alcoholic beverage to prepare mock tail. Fennel squash lasts till 6 months without any change in taste or appearance. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

70. Coriander RTS: - The coriander seeds are used to prepare coriander RTS. It is one of the popular beverages that is consumed across the globe as such, without dilution. The essential oil present in the seeds provides a mild pleasant aroma & flavour to the drink. The beverage has some medicinal properties like carminative, anti-flatulence, diuretic, stimulant, stomachic, appetiser, etc. Coriander squash has a shelf life of 3 months. Coriander Squash: - Coriander seeds has been used as seasoning agents in preparation of this concentrate. Coriander squash can be used to prepare the drink in different dilution according to taste of individual person. Coriander squash is consumed after mixing with suitable dilutions of water i.e. 1:3. It possess all the properties of coriander RTS. Coriander squash can be stored till 6 months without an spoilage. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

71. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Fenugreek QPM salty (Anti diabetic) biscuit The powdered fenugreek seeds were used to make salty biscuits along with quality protein maize (QPM) flour and coating of ajwain seeds. The biscuits are salty in taste and has added benefits for diabetic patients. Biscuits have 6 months of shelf life. Fenugreek QPM sweet biscuit Technology was modified to prepare sweet fenugreek biscuit with good quality protein (QPM) flavored with elaichi. Biscuits have 6 months shelf life. Semi sweet fenugreek QPM biscuit Technology was modified for anti diabetic biscuit i.e. Fenugreek QPM Anti diabetic biscuit with less quantity of sweetener, for the use of diabetics patients. The product can lasts till 6 months without any deterioration in nutritional composition.

72. Dill Parag is a chew which can be used as mouth freshener after meals. It can also be promoted as an alternative to replace tobacco chewing for tobacco addicts after tea and meals. Cider beverage has been prepared through fermentation of dill and fenugreek and contains 4% alcohol v/v. Cider is an alcoholic beverage made from the fermented extract. Cider is popular in the United Kingdom, especially in the West countries, and widely available. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

73. Dill Caps have been prepared to provide relief in digestive problems in the form of capsules, which are easy to swallow with water and no side effect. Dill Prash is a semi solid product made from dill seed, honey, lesser quantity of ghee, aonla powder and sweetener resembling all the medicinal value of chavyanprash with dill flavour. The basic difference being that dill prash contain negligible fat (ghee) and honey is the sweetening agent, thus no artificial sugar. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

74. Value addition through cryogenic grinding technology Cryogenic grinding ensures natural flavor retention by minimizing loss of essential oil. Reduces oxidation of spice oils and increases stability due to pasteurizing effect. Cryo- grinded spices have better natural color, higher antioxidant capacity & uniform particle size. Estimated investment (Ball park figures) ~25 lakh. Time to set up operations for commercial scale production 45 days. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Value addition in seed spices

75. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices FENNEL CROP RESIDUE CUMIN CROP RESIDUE Essential oil extraction Cumin crop residues containing 82% biological waste and 18% broken seeds produces 1% essential oil. Intact seeds of cumin contains 3-4% essential oil. Ajwain crop residues containing 84% biological waste and 16% broken seeds produced 2% essential oil on extraction. Intact ajwain seeds have 4-5% essential oil. Installation of steam distillation unit with the capacity of 40- 50 kg per batch cost less than ₹ 2.0 lakh. Exploitation of this technology for essential oil extraction from crop residues of seed spices is economically viable and can enhance the income of seed spice stakeholders.

76. Seed priming and pelleting Hydro priming produced at par effect on seed yield and other growth parameters. Seed pelleting revealed that priming effect can be retained after coating the primed seeds with Activated (AC). Coating with Diatomaceous Earth (DE) also resulted in better germination. Seed coating with DAP and AC in ratio of 1:9 and 2:8 and DAP, AC, Distilled water in 1:1:1 ratio produced similar results with priming alone. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

77. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Functional annotation using Blastx for Coriander Varieties Functional annotation top hits distribution in susceptible sample Functional annotation top hits distribution in resistance sample Bio-technological interventions

78. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices (A) Metabolsim; (B) Genetic Information processing; (C) Environment Information Processing; (D) Cellular Process; (E) Organismal Systems.

79. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices . Dendogram and PCA generated using SSR primers in 24 coriander genotypes

80. Laboratory instruments and farm implements ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices

81. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Gas Chromatography and Gas Chromatography-Mass Spectroscopy Gas chromatography–mass spectrometry (GC-MS) is an analytical method that combines the features of gas-chromatography and mass spectrometry to identify different compounds within a test sample. It is an important and vital instrument for analysis of volatile and semi-volatile compounds present in test samples. It is being used for identification and quantification of essential oil and fatty oil composition of seed spices as well as pesticide residue analysis.

82. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Automatic soxhlet extractor This instrument is originally designed for the extraction of a lipid from a solid material. Typically, Soxhlet extraction is used when the desired compound has a limited solubility in a solvent, and the impurity is insoluble in that solvent. It allows for unmonitored operation while efficiently recycling a small amount of solvent to dissolve a larger amount of material. It is being used to extract lipids from seed spices.

83. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Atomic Absorption Spectrophotometer C H N S Analyser Nitrogen analyser

84. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Raw seed hopper and cyclone chamber collection from mobile seed processing unit Front view of mobile seed processing unit Gravity separator unit for clean and graded seed from mobile processing unit Collection of clean and graded seed mobile seed processing plant

85. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Seed cum fertilization unit for seed spices crops. Nine time slit shovel (tractor operated) Multi crop thrasher for grain crops and pulses Double axial air flow multi crop seed spice thrasher

86. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Memories & Important events

87. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices The Foundation Stone

88. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Memories Laboratory cum Administrative Building coming up

89. The inauguration ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices The inauguration Hon’ble Dr. Mangla Rai, Secretary, DARE and Director General, ICAR

90. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Inauguration of scientist training hostel by Padam Bhushan Dr. R. S. Paroda

91. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Inauguration of auditorium by Padam Bhushan Dr. R. S. Paroda & Dr. S. Ayyappan, Secretary, DARE and Director General, ICAR

92. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Inauguration of roof top captive solar power plant Hon’ble Dr. R.S. Paroda, Ex-Director General ICAR and Secretary DARE and Hon’ble Dr. T. Mohapatra, Director General ICAR and Secretary DARE

93. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Research Advisory Committee Meeting

94. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices First Winter School organised

95. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Quinquennial review team

96. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Farmer fairs organised

97. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices National seminars organised

99. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Other activities

100. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Other activities

101. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Distinguished visitors at NRCSS, Ajmer

103. ICAR-National Research Centre on Seed Spices Ajmer ISO 9001: 2015 certified Institute Technology Management Unit, ICAR-NRC on Seed Spices Hon’ble Dr. S. Ayyappan, Secretary DARE and Director General, ICAR

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